Degorgement

Degorgement is a step in the traditional Champagne-making process where sediment, such as yeast residues, is removed from the bottle after fermentation. During secondary fermentation, yeast produces carbon dioxide, creating bubbles, and leaves behind lees (dead yeast cells). To achieve clarity, the bottle is gradually tilted and rotated to collect the sediment near the neck. It is then frozen, and the sediment plug is expelled from the bottle’s neck under pressure. After this, the bottle is topped with a dosage (a mixture of wine and sugar) and sealed. Degorgement ensures the final product is clear and clean in taste.